All of my sweet corn ripened at once (like always happens in the garden). This was my first year harvesting sweet corn and I wasn’t sure what to do with all that corn besides boiling it and eating it. Not that I’m complaining, that corn was so much sweeter and more tender than any store-bought (or even farm-gate-bought) corn.
Until it got old. Then it was tough, chewy and stuck to my teeth (though still sweet). I gave a bit (very little – I’m too greedy) to my chickens and they LOVED it (well, Bronwyn was ambivalent) so I knew that if I couldn’t come up with a use, the corn wouldn’t be totally wasted.
Then I thought about corn fritters. I figured they might be the answer so I pulled out a couple of old cook books and, sure enough, both had recipes for corn fritters and both proclaimed this as a good use for old, tough corn. Kind of spooky when that happens.
1) Grate 2 1/2 cups of corn kernels from husks (or chop up kernels).
2) Add 1 well-beaten egg yolk.
3) Add 2 teaspoons of flour
4) Add herbs/spices to taste (chilli, paprika, pepper, oregano, LOTS of salt, anything goes).
5) Whip 1 egg white until stiff but not dry and fold into corn mixture.
6) Mix well and press into small patties.
7) Fry in oil until browned on both sides.
The next time I make them I’m grating in some onions & garlic as well. I liked the taste and texture but they were a tad bland and I think they could be improved. It will be a bit of a wait to try any corn recipe again because my last crop is well and truly gone but luckily my new corn crop is shooting so I’ll have another harvest before winter.